These derby pie cookies are loaded with dark chocolate chunks, toasted pecans, and bourbon. Make these Kentucky-inspired treats for derby day!
Total Time:40 minutes
¾ cup (170 gm) unsalted butter, chopped
1–1/4 cup (250 gm) light brown sugar, packed
¼ cup( 50 gm) sugar
1 large egg
2 tablespoons good quality bourbon
1 teaspoon vanilla extract
2 cups (280 gm) all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
1/2 teaspoon salt, plus more for sprinkling
1/2 cup finely chopped pecans
4 ounces (about one cup) coarsely chopped dark chocolate
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
In a small saucepan, melted the butter over medium low heat just until melted. Do not allow to sizzle, boil, or bubble. Remove from heat and allow to cool for 5 minutes.
Pour the butter into a large mixing bowl and add the brown sugar and sugar. Whisk to incorporate before adding the egg, bourbon, and vanilla extract. Stir to combine. In a separate bowl, stir the flour, baking soda, powder, and salt. Use a rubber spatula to stir the dry ingredients into the butter mixture. Once incorporated, fold in the pecans and chocolate. If the mixture looks greasy and soft, place the dough into the fridge to chill for 10 minutes. Otherwise proceed to the next step.
Use a large cookie scoop (about 3 tablespoons of dough) to scoop rounds of dough onto the baking sheet. You can smooth your dough by quickly rolling it in your hands. Place the dough rounds 2 inches apart on your baking sheet and bake in the oven for about 12 minutes or until the top of the cookies have barely begun to crack and the centers no longer look wet. Sprinkle with additional salt, if desired, and enjoy!
For large pools of chocolate on top of the cookies, include a few large chocolate chunks on top of the dough balls.
If your cookies spread too much refrigerate the dough balls for several minutes prior to baking.